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KING 5 MEWS 
HOLIDAY COOKBOOK 
















An old Palmer family favorite these collected from 
the cook on an Alaska-bound ocean-going tug in the 
mid-1950 s by my father. These flapjacks wilt also 
work on mornings other than Christmas; better 
in fact because then you won't have to try to dribble 
them into Santa shapes for the tittle ones " 



CHRISTMAS MORNING PANCAKES 


4 eggs 
2 cups flour 
1 tsp, baking soda 
1 tsp* baking powder 
A hefty pinch salt 
A hefty pinch sugar 

Less than 1 quart of buttermilk, but not much less 

Separate eggs; whites in a smallish bowl, yolks in a largish bowl shells 
In the garbage. 

Set aside whites and garbage. Ignore garbage from here on. 

Combine flour, baking soda, baking powder salt and sugar; sift into 
large bowl where the yolks have been patiently waiting. 

Add about half a quart of buttermilk* Stir Add more buttermilk til 
the mixture just drips and doesn't glop. 

You should have between an eighth and a quarter of the buttermilk left 
Return that to the fridge til it gets very smelly in a few weeks time 
and you have to throw it away. 

Set large bowl aside. 

Beat egg whites til stiff—the egg whites, that is, 

HAND FOLD — don't beat — egg whites into yellow glop in large bowl 
til the final mixture is lumpy but not horribly lumpy. 

It Is the noKompletely-mixed-in-egg-whites that make these babies special 
and also a bit heavy which is the way pancakes should be. 

Cook in the standard way; the above serves 4 medium eaters. 


The Palmer Method" with Greg Palmer is seen on Top Story weeknights. 











‘This is for the growing millions who must cut 
back on salt and sodium and yet can t imagine life 
without Saturday and holiday morning pancakes. 

They re not bad. My kids eat them every weekend 
and never know the difference. If the recipe 
can pass those two fussy mouths, it will work 
in your kitchenl" 




HIKE JAMES' LOW-SODIUM PANCAKES 


Break 2 eggs into a bowl and add 4 teaspoons of low-sodium baking powder 
(this you have to buy in a health food store or Fred Meyer), M teaspoon 
of potassium bicarbonate (this is instead of baking soda — SODIUM 
bicarbonate —and you'll have to find it at a drugstore. Benson's on Seattle's 
Capitol Hill has it), and a good-sized pinch of mustard. 

Beat this with a wire wish until it is frothy then add a cup of milk laced 
with a teaspoon or so of fresh lemon juice. Stir then slowly beat in 
I cup of white flour until the batter is smooth and ready. 

Melt some unsalted margarine in a skillet then wipe the pan with paper 
towels and start making those pancakes! 

Served with unsalted butter or margarine and a sweetner of some kind 
these are light and wonderful pancakes... and HO sodium! 



Mike James is anchor for Top Story weeknights. 



8 chicken thighs, skinned, boned and cut into bite 
size chunks 
y A cup cornstarch 
'A cup oil 

1 large ripe tomato, cut into bite size pieces 
1 4 oz. can sliced water chestnuts (drained) 

1 4 oz. can sliced mushrooms [drained) 

1 cup green onion stalks cut into Mach pieces 
1 cup celery, slant-cut 
1 tsp, MSG 

% tsp, garlic powder (or more to taste) 

% cup soy sauce 


Dredge chicken pieces in cornstarch. Brown in oil on high heat 
Add more oil if needed. 

Add remaining ingredients and stir-fry for 5 minutes. 

Serve immediately over steamed white rice or over shredded 
iceberg lettuce. 



Lori Matsukawa is anchor for Top Story, weeknights. 







Quite the outdoorsman, Don says his spicy 
masterpiece is great as a cold weather stew 
ski outings, its also excellent as a topping 
forburritos and other Mexican dishes. 

■Warms the innards..." 




MADSENS GREEN CHILI STEW 


4 pounds lean pork diced 

8 cups of chicken broth... homemade or 6 10^ o i. cans 
4 7 o z. cans of chopped mild or "hot” green chili 
Fresh green chili is even better when available. 

Brown diced pork in large dutch oven. 

Add all other ingredients and simmer for at least 2 hours or until 
pork is tender. 

Thicken as desired with cornstarch-water mixture. 



Don Madsen is anchor for KJHG 5 News, 6:30 a.m„ weekdays. 


WIESE FAMILY HOLIDAY CARBONARA PASTA 


5 to 6 eggs 

I cup grated parmesan cheese 
12 slices bacon or Canadian bacon 
1 small onion — chopped fine 
I pound of long pasta noodles 

Beat eggs in small bowl and add pepper. 

Saute bacon until crisp. 

Remove bacon from pan. Saute onions until golden (5 minutes). 
Four out# of drippings and set aside. 

Cook pasta 10 minutes and warm large bowl in oven. 

Drain pasta and place in heated bowl. 

Add drippings after adding bacon and onions. 

Mix together eggs and cheese. 



Chuck Wiese is weather anchor tor KING 5 news, weekends. 


























Cooking is one of Aaron's favorite hobbies. This 
delicious recipe was created in his own kitchen. 




AARON BROWN'S ORIGINAL CLAW CHOWDER 


Bacon 

1 medium onion 

1 cube butter 

Celery, peppers, red potatoes 

H cup flour 

1 cup half and half 

I 24 oz. can Clam Nectar 

Fresh, frozen or canned clams to taste 

Cook 5 pieces of bacon - chopped - in large kettle until half way 
done. Add 1 medium onion - chopped - and a stick of butter 

Cook until golden. 

Add chopped celery, peppers and red potatoes to taste. 

Cook until coated with butter. 

Add 14 cup flour. Cook slowly stirring constantly. (Do not burn!) 

Add 1 cup of half and half. Cook slowly until it starts to thicken. 

At this point you have a thick, white and ugly mess. You are doing fine. 

Add 24 oz. of Clam Nectar and 1 cup of water. 

Add clams to taste. Stir 

Simmer until potatoes ate soft Salt and pepper to taste. 

Other seafoods may be added also. 



Aaron Brown is anchor for KING 5 News, weekdays. 


"A holiday tradition for my family. A day of shopping 
and a day of cooking forme" 




Tangy with sourcream f lightened with beaten egg 
whites and flavored with crystallized ginger and 
dark rum f this 9-inch pie can be prepared up to a 

day in advance. 



JEAN ENERSEN'S GINGER RUM PUMPKIN PIE 


* 




Flaky Pastry Shell Ingredients: 

1 % cups flour 
% teaspoon salt 
6 tablespoons cold, unsalted 
sweet butter 
1 egg yolk 

4-5 tablespoons ice water 
light com syrup [optional) 

Pie Filling Ingredients: 

Vh cups solid-packed pumpkin 
x h cup packed dark brown sugar 
% cup granulated sugar 
3 egg yolks, beaten 
1 cup dairy sour cream 
l A teaspoon salt 
l A teaspoon ground nutmeg 

1 2-ounce jar crystallized ginger minced 
5 tablespoons dark Jamaican rum 

5 egg whites, room temperature 

2 tab I espoons gran u lated sugar 
1 cup whipping cream 
crystallized ginger slivers 

Make Flaky Pastry Shell. 

Meat oven to 350.° Combine pumpkin, 
brown sugar in top of double boiler. Beat in 
egg yolks, sour cream, salt and nutmeg. 
Cook, stirring occasionally, over simmering 
water until mixture thickens, about 5 min¬ 
utes; remove from heat Fold in minced 
ginger and 3 tablespoons rum. Cool to 
lukewarm. 


Beat egg whites in small mixer bowl until 
foamy Gradually beat in 2 tablespoons 
granulated sugar; beat until stiff. Fold egg 
whites into pumpkin mixture; spoon into 
pastry shell Bake just until filling is set 
40 to 45 minutes. Cool on wire rack. 

Serve at room temperature or refrigerate 
until cold. 

Beat whipping cream in chilled small mixer 
bowl until soft peaks form; add 2 table¬ 
spoons mm; beat until stiff. Garnish pie with 
whipped cream and ginger slivers. 

Flaky Pastry Shell 

Mix flour and salt in medium-size bowl. 

Cut tn butter until mixture resembles fine 
crumbs. Stir in egg yolk and enough 
of the waterjust until mixture cleans side 
of bowl Gently shape dough into 1-inch 
thick circle. Refrigerate wrapped in plastic 
wrap 2 hours. 

Meat oven 425P Roil pastry on lightly floured 
board into 11-inch circle; fold into quarters. 
Base and unfold pastry into 9-inch pie 
plate. Trim edge, leaving 1-inch overhang; 
fold overhang under; flute edge. Line shell 
with folk fill with dried beans or rice. 

Bake on baking sheet 10 minutes. Remove 
beans and foil; bake until golden, about 
10 minutes. Brush edge with corn syrup. 

Cool on wire rack. 


Jean Enersen is anchor for KING 5 News, weekdays. 










"This is one of my favorite holiday recipes , It 's 
a change from the leftover turkey and is as traditional 
in our house as the turkey You'll notice there 
aren't any real measurments. We do this by feel and 
a sniff as we cook: 


THE GELLOS' TRADITIONAL RICE PILAE 


Saute chopped onions in unsaturated fat oil until onions are transparent 

Depending upon number of people to be served, add chicken pieces. 

(I recommend breasts, but thighs are also good.) 

Squeeze as much juice as possible from 1 lemon over chicken and onions. 
(This is the key to the whole thing, I think.) 

Cook for 40 minutes over medium heat 

Add a medium can of tomatoes and water until the chicken is covered, 
(Again, this depends upon the number of pieces oFchicken and size of the 
pan.) Add about one third of a standard box of rice. 

Nix together, cover and simmer over medium heat for approximately 
20 minutes...stirring occasionally. 

Remove from heat and let stand for 10 minutes before serving. 

What you don't eat that night is great reheated the next day 



Lou Gellos is anchor for KING 5 Sport s, weekends. 



Host ingredients for this lasagna can be found fresh 
at De Laurent is in Seattle's Pike Place Market 




TONY VENTRELLA'S KING 5 SPORTS LASAGNA 


4 sheets of lasagna noodles, cut into strips 

1 pound mozzarella si iced 
l /2 pound grated Parmesan 

2 containers of Ricotta cheese 

large kettle of your favorite spaghetti sauce 

Spread a layer of sauce in bottom of large lasagna pan. 

Top with a layer of lasagna noodles followed by another layer of sauce. 

Spread a layer of Ricotta cheese. (Spreads easier if you mix in an 
egg or two.) 

Top with layer of mozzarella. Sprinkle layer of parmesan. 

Continue layers and top with parmesan. 

Bake at 350° until it bubbles, Nakes enough for practically a whole 
football team. 



Tony Ventrella is anchor for KING 5 Sports, weekdays. 








GREAT GRANDMA SIMMONS' EGGLESS, MILKLESS, BUTTERLESS 

CHRISTMAS CAKE 


2 cups raisins 

1 cup sugar 

1 cup water 

Vi cup shortening 

2 cups all purpose flour 

1 teaspoon baking powder 
x h teaspoon salt 

I teaspoon ground cinnamon 
l teaspoon ground nutmeg 
x h teaspoon ground cloves 
I teaspoon soda 

1 tablespoon bo i Iing water 

Mix raisins, sugar and water. Boil for 3 minutes. Add shortening. 

When cold, add flour, baking powder, salt cinnamon, nutmeg and doves 
(sifted together), and soda, dissolved in 1 tablespoon boiling water. 

Bake in greased loaf pan at 350° for 30 minutes. 

Optional: Use your favorite confectioner's sugar glazing or rum sauce! 



Jeff Simmons is anchor for KING 5 Mews, weekends. 



TRADITIONAL NORTHWEST COASTAL STYLE ALDER SMOKED SALMON 


1 salmon (5 to 6 pounds) 
a little salt (optional) 
a shovel 
matches 

firewood (must be alderwood . ..don't try 
any other kind or it won't taste 
like alder-smoked salmon) 

1 wooden stake about 3 feet long. (Yellow 
or red cedar is the best wood to 
use here,) 

several small cedar sticks.,, about one 
foot long. (These could be shavings 
from the cedar stake.) 

Dig a trench in your back yard, i foot 
deep, 4 feet long. 

Build a fire in the trench using the alder- 
wood, (DON'T use the stakes as kindling! 
You'll need the stakes in the next step,) 

Take the cedar stake and split it down the 
middle lengthwise, but be careful NOT to 
split it all the way through (see illustration). 



Slide the de-boned, file ted salmon into the 
split cedar stake. 


Take tile small cross-sticks, and slide them 
through the stake,,, positioning them to hold 
the salmon open (see illustration). 



Secure the top of the stake. You can tie 
it with wire, or buckskin, something not too 
flammable. 

Drive the stake into the ground about 1 foot 
to 18 inches away from the fire. The skin 
side of the salmon should face away from 
the fire, exposing the meat side to the 
flame. The whole thing should incline slightly 
toward the Fire (see illustration). 





Beep the flames going (this is not charcoal 
broiling, coals don't work). You need flames, 
but not TOO hot 

The salmon should be ready to eat in 
about 40 minutes. You know its done when 
It begins to turn light brown, and when 
it stops dripping. 

Serve immediately. You'll have an Alder 
Salmon Feast enough for 10 people. 


flattie Kauffman is anchor for KING 5 News, weekends. 










Jeff and his wife Sue do a great deal of year 
round entertain mg aboard their sailboat This recipe 

is a favorite. 



VA ot. dark rum 
2 to 3 ice cubes 

1 to 2 scoops coconut ice cream 
1 cup pineapple juice 

Mix in blender and add grated coconut 

Best served in open coconut shell under swaying coconut trees 
accompanied by Calypso or Reggae to taste. 



Jeff Renner is weather anchor for RING 5 Slews, weeknights.